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Strawberry Rhubarb Pie

I didn’t eat rhubarb growing up and I’m not sure I knew what it was. In fact, my best friend’s grandma grew it in her garden when I was a teenager, and when she piled it high on her counter each spring alongside other spring greens, I had little to no idea that it went into a pie. I still remember asking her what it was, and it was likely the first time I’d ever seen it.

About five years ago, I realized I’d never baked with it and set out to change that. On a farmers’ market trip, I stocked up on the beautiful green and hot pink stalks and proceeded to bake my way through several recipes, ranging from crisps and crumbles to cakes and pies. As an adult, I recognize strawberry rhubarb pie as a classic American dessert, perhaps less commonplace than apple pie, but arguably as reminiscent and beloved. Here’s my recipe:

Sprinkle half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the tablespoon, mixing until dough holds together.

Divide dough into two balls (note: make one ball slightly larger than the other if using for pie crust, top and bottom). Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes before use.

I don’t shy away from a complicated recipe, but I love how straightforward this one is. Making the pie crust, which doesn’t take that long either, actually takes more time than anything — including the dicing.

The only tweak that can make strawberry rhubarb pie more delicious is when the strawberries are fresh from the market — or garden! Tart, tangy rhubarb paired with sweet, fresh strawberries is a welcome and unmistakable sign of warm weather in Buffalo.